Hard Cider Gravy

Real Talk: Homemade stock is always better—but of course, boxed stock is always easier. Such hard decisions!! But if you’re trying to up your cooking game, stock is super simple to make at home, you waste less, and you can freeze it for any time you may need it. You decide.

Melt ½ cup schmaltz in a small skillet over medium-high heat. Add flour and cook, stirring constantly, until roux (which is what you get whenever you cook fat and flour together) is golden and smells nutty, 2–4 minutes; scrape into a heatproof bowl (roux will continue to darken as it sits, so don’t write us angry emails if that happens).

Heat remaining 2 Tbsp. schmaltz in a medium saucepan over medium-high. Cook onion, leek, celery, and garlic, stirring occasionally, until vegetables are deep golden brown and caramelized, 10–12 minutes; season with salt and pepper. Take a swig of cider, add 1 cup, and cook until reduced by half, about 4 minutes. Add stock and simmer until slightly reduced and flavors have melded and everything’s smelling really good, about 30 minutes. Strain infused stock through a fine-mesh sieve into a large bowl, pressing on solids to extract as much liquid as possible; discard solids.

Return stock to saucepan and bring to a boil. Add roux and cook, whisking constantly, until gravy is the consistency of heavy cream and smooth and, well, looks like gravy, about 5 minutes. Top with chives before serving.

Do Ahead: Gravy can be made 3 days ahead. Cover and chill.